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Tuesday, December 2

Chicken tikka masala

9+ cloves
Ginger, peeled, cut into ½-inch pieces
½ cup
Canola oil
¼ cup
Yogurt, whisked smooth
1 cup
Salt, kosher
1 teaspoon +
1 ½ teaspoons
Pepper, freshly ground
½ teaspoon
Chicken thighs, boneless, skinless, pierced with a fork, cut into bite-sized pieces
1 pound
Olive oil
2 teaspoons
Butter, unsalted
3 tablespoons
Serrano peppers, minced
Tomato paste
2 tablespoons
Garam masala
1 teaspoon
2 teaspoons
Tomatoes, Roma, diced
1 to 2 cups
For grilling
Fenugreek leaves, dried, optional
1 tablespoon
Cream, heavy
½ cup
Cilantro, minced
Cooked rice


  1. Combine the garlic, ginger, and canola oil in a food processor, and process until nearly smooth. 
  2. Whisk 3 tablespoons garlic-ginger paste into the yogurt with 1 teaspoon salt and pepper. 
  3. Add the chicken, and toss to coat. 
  4. Marinate at least 30 minutes, or in the refrigerator up to overnight. 
  5. Heat a large skillet over medium heat, and add the olive oil and butter. 
  6. Once the butter is melted, add the 1/3 cup garlic-ginger paste and Serrano peppers. 
  7. Sauté until lightly browned around the edges. 
  8. Add the tomato paste, and cook until the tomato has darkened in color, about 3 minutes. 
  9. Add the garam masala and paprika, and sauté for 1 minute. 
  10. Add the tomatoes, 1 ½ teaspoon salt, and 1 cup water. 
  11. Bring to a boil, reduce to a simmer, and cook until thickened, about 20 minutes. 
  12. Add additional water, as needed, depending on how much liquid the tomatoes release. 
  13. Heat the grill until hot; lightly brush with oil. 
  14. Shake off excess marinade, and grill the chicken until charred, about 2 minutes on each side. 
  15. Using an immersion blender (or food processor, or blender), process the sauce until smooth. 
  16. Bring to a boil, and add the chicken and fenugreek leaves, if using. 
  17. Reduce the heat to a simmer, and cook for about 10 minutes. 
  18. Add the cream, stirring in thoroughly. 
  19. Garnish with cilantro, serve over rice with warm naan.

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